Shelf life of pork gelatin
I made the carnitas from the food lab recipe and am left with quite a bit of the liquid/gelatin from cooking sitting in my fridge. It's been run through a strainer multiple times and is quite jiggly. How long can I safely leave it in the fridge, or should I chop it up (maybe reduce it even more first) and freeze it? While I cook quite a bit, I am very un-skilled in the art of sauces/stocks so I am in uncharted territory here.
The pork jello will stay ok in your refrigerator for a few days at most. As I mentioned on a different thread, I put stock like this into empty .5 liter water bottles and freeze for future use. You could also freeze it into cubes and put them into a ziplock bag if you wish, but they will shrink in the freezer if you don't use them within a few weeks. I used to freeze stock like this in sour cream and cottage cheese containers until I hit upon the water bottle idea. Your jellied pork stock would make fantastic soups and sauces.